Environmental Benefits of Carob Wood
Carob is a valuable tree not only for its fruit but also for what it adds to its land. Thanks to its deep roots, year-round green crown and adaptation to arid, poor soils, it can be used to prevent erosion, afforestation of degraded areas and protect soils. As a long-lived tree, it stores carbon in its trunk, roots and soil.
Read MoreHow Does Carob Flowering and Pollination Happen?
Carob is known as the only tree among Mediterranean trees whose main flowering period coincides with autumn. During this period from September to November, small, fragrant flowers bloom on the trunk and old branches; It is pollinated by insects such as bees, flies, hornets and night-flying moths, and partly by wind.
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Village Life and Traditions During the Carob Harvest Season
In many villages on the Mediterranean coast, late summer and early autumn are the time for the carob harvest. Branches shaken off with long poles, nets laid under trees, pods collected one by one and labor under the hot sun are familiar images of this season. Carob is not just a product in these villages; it is part of a culture that extends from grafted wild trees to molasses, from beekeeping to local names.
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Carob and Beekeeping
In the Mediterranean, most of the flowers bloom in spring; after the summer drought, autumn is often a scarce period for bees. Carob is one of the rare trees that makes its main flowering during this period, in autumn. This feature makes carob a valuable autumn resource for beekeepers and bees silent partners in yield for carob producers.
Read MoreWhat Is Carob Honey (Harnup Honey)? Characteristics, Color, Taste and How It Differs from Carob Molasses
Carob honey (harnup honey, from a regional Turkish name for carob) is a distinctive honey that honey bees produce from the nectar they collect from carob blossoms, which open in autumn; it comes from the flower, not the fruit. In this guide we explain, with sources, how carob honey is formed, how its botanical origin is determined by pollen analysis, its color, taste, physicochemical properties and quality criteria, and how it differs from carob molasses.
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